WWWhere have I been?

So, I’ve neglected my weekly update posts a bit… or a lot… or a very lot.

Where have I been?

Putting the SUPER into SUPERSlavisWife, of course!

Some of you may have noticed I have a vlog now. So that was being set up, the concepts were being worked out, the lighting and camera was being tested. Good fun.

I’ve thrown myself into work and setting up some new projects, so that now I am looking at £1000-1200 a month working on average only 4 hours a day, around 20 days a month.

I’ve also all but finished my book On A Budget and am working steadily at some other books, as well as working out release dates.

I’ve made a whole fridge full of preserves (well, half a fridge anyway), after last year’s lasted a full 12 months without problem. Crab-apple sauce (or “crapple sauce”), raspberry, elderberry, blackberry, sloe and plum jams, mixed jams and Autumn pie mix (pumpkin, apple, plum and spices) are now ready for Halloween and Christmas cooking and the remainder should last me the year!

And my weights are increasing apace as my figure further tones and shapes itself.

All in all, it’s paying off.

But now I have time to write recipes down again, so here’s the Wok! 😀

No pictures yet due to my poor timing of the post, but maybe I’ll add some of the cake and the fridge of preserves tomorrow. 🙂

Pork and vegetable stir fry.

Ingredients:

  • -1 deboned, degristled, skinned pork shoulder
  • -6 eggs
  • -200g dried turtle beans (presoaked)
  • -200g fresh garden peas
  • -100g runner beans or green beans
  • -2 onions
  • -2 bell peppers
  • -1tbsp ginger
  • -1tbsp tahina
  • -1tsp soy sauce

Utensils:

  • -chopping board and knife
  • -frying pan

Recipe:

  1. Chop up your pork. Roasting it first makes degristling and deboning easier!
  2. Roughly chop your onion, peppers and green beans.
  3. Roughly dice your onion. Pan fry with the peas, ginger and tahina.
  4. Add the pork, turtle beans and green beans. Cover and simmer.
  5. Add the soy sauce, diced red pepper and make a pocket for each egg.
  6. Cover and simmer until the eggs belong to go solid. Stir up and allow to finish cooking.

Jam cake.

Ingredients:

  • -500g jam of your choosing
  • -500g flour with raising agents
  • -200g dried fruit, chopped
  • -2 eggs

Ingredients for the topping:

  • -chocolate ganache icing (200g chocolate, 200g butter, 100g sugar, spices)
  • -chocolate toppings of choice

Utensils:

  • -mixing bowl and fork
  • -greased cake tin
  • -mixing bowl and spoon

Recipe:

  1. Mix the flour and jam together.
  2. Beat in the two eggs. You shouldn’t need more water.
  3. Fold in the dried fruit.
  4. Pour into the baking tin.
  5. Bake for around 1h at 130-160C.
  6. Once a fork comes out clean, leave to cool.
  7. Melt the ganache frosting and pour over the top.
  8. Affix the chocolate toppings.

We used plum jam, so Jon obviously wanted chocolate carrots as toppings. :p

Beef curry with veg and beans.

Ingredients:

  • -1kg minced beef
  • -350g dried turtle beans (presoaked)
  • -2-4 onions
  • -2 heads of garlic
  • -1 leek
  • -2 bell peppers
  • -1l of curry sauce (mix 1 cup of curry powder, tomato paste, salt and olive oil to taste, add water)

Utensils:

  • -chopping board and knife
  • -large pot

Recipe:

  1. Roughly chop all the vegetables.
  2. Place in a pot. Just cover with water and leave to simmer with the beans.
  3. Once the water has boiled down a bit, add the sauce.
  4. Once the sauce is hot, add the mince, stir in to cook through and leave to cool.

Also, a while back ASDGamer said he’d like to see a meal plan and some of the lower carb foods I have.

Disclaimer 1: I don’t plan recipes, I plan ingredients. For example, that particular week I was using the very last of last year’s jams as pie and cake mixes, we have a lot of chicken and I had set vegetables to use. But I get creative when it comes to seasoning!

Disclaimer 2: Whilst I generally eat low carb, only 1/3 or 2/3 meals are VLC. Jon’s diet is generally high carb with one or two low carb days a week. This is because our bodies, workloads and schedules are different, so I need to make meals and meal plans flexible.

Note 1: Unless mentioned, most complex dishes don’t have an extra carb source.

Note 2: All cakes, pies and breads are homemade by yours truly fitting the week’s ingredient plan, budget and dietary requirements. Sometimes they can be low-carb or no grain or low calorie or tiny portions. Basically, just because it’s baked doesn’t mean it’s unhealthy.

That said, here’s our meal breakdown from last week.

W 16 09 2015

Breakfasts

J: Porridge.

A: N/A.

Lunch

J: Sandwich and pie.

A: Chicken curry.

Dinner

Chicken curry.

T 17 09 2015

Breakfast

Eggy bread and sausages.

Lunch

J: Chicken curry and pie.

A: Salad with chili garlic sauce.

Dinners

J: Pizza, waffles and beans because change over day treat.

A: Chicken vegetable bake because fat.

Cake for pudding.

F 18 09 2015

Jon was ill today, so he’s been snacking on biscuits and tea.

He took an energy drink, an apple, two bananas, some sandwiches and porridge into work, but he may not eat it all.

Breakfast

Mango, leftover pie.

Lunch

Roast chicken and roast veg sandwich.

Dinner

Roast chicken and roast veg sandwich.

S 19 09 2015

Breakfasts

J: Finished the pizza.

A: Mango.

Lunches

J: Pork stir fry.

A: Two tomato sandwiches

Dinners

J: Pork stir fry.

A: Roast chicken with vegetables.

S 20 09 2015

Breakfasts

J: Oatcakes.

A: N/A

Lunches

J: Porridge.

A: Pie and coconut-milk plum ice cream.

Dinner

Pork stir fry.

M 21 09 2015

Breakfasts

J: Eggs and sausages and vegetables.

A: Beef sandwiches and half a mango.

Lunches

J: Porridge

A: N/A

Dinner

Pork stir fry.

T 22 09 2015

Breakfasts

J: A sandwich.

A: A mango.

Lunches

J: Eggs and sausages and vegetables.

A: N/A

Dinner:

Mince with vegetables and black beans.

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